I had an itch. I needed to bake. It had been so long that my Kitchen Aid had a light coating of dust!
The cover of What Katie Ate has been giving me cravings for friands for quite some time. They don’t exist here and certainly not in gluten-free form. The delicious raspberries in season provided me with the perfect excuse.
As I don’t have a friand tin I decided to use a cupcake pan and they worked fine. I adapted two recipes to be gluten-free. One from What Katie Ate and another from online aptly named “The Perfect Friand”. And then decided I liked a mix of both! They’re light and delicious. Not to mention really easy and quick to make!
My husband has requested I make them again, and as I’ve just collected the piece to make my ice-cream maker work, I have plenty of use for spare egg yolks. I think next time I’ll use plums on the top…
GLUTEN-FREE RASPBERRY FRIANDS
Makes about a dozen
- 4 egg whites
- 60 grams of almond meal
- 60 grams of gluten-free flour of your choice
- 1/4 teaspoon of guar gum
- 120 grams of icing sugar (not icing mixture)
- Pinch of salt
- 100 grams of melted unsalted butter
- Butter to grease pan
- 125 grams of fresh raspberries
- Preheat oven to 180 degrees celsius (160 degrees celsius fan forced)
- Grease tin with butter (I used a cupcake tin as I don’t own a friand tin)
- Whisk egg whites until frothy.
- In a separate bowl, combine almond meal, sieved icing sugar and the pinch of salt together.
- Add egg whites and fold in until well combined.
- Gradually stir in butter.
- Pour into tin, Filling each mould three-quarters full.
- Place a raspberry in the top of each.
- Bake for 15 minutes, or until a skewer inserted comes out clean.
- Allow to cool slightly before removing from the mould. I needed to run a knife around the edge of mine to loosen them.